Best Pickled Carrots Turnips And Peppers Recipes

Pickled Jalapenos and Carrots image

Provided by jcjeffers

Time 1h20m

Yield 12

Number Of Ingredients 5

1 ½ cups distilled white vinegar
¼ cup white sugar
10 jalapeno peppers, thinly sliced
2 cups sliced carrots (1/4-inch thick slices)
½ red onion, cut into 1/4 inch-thick rings

Steps:

Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.

Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g

Pickled Carrots, Turnips, and Peppers image

Yield Makes about 5 cups

Number Of Ingredients 15

1 cup distilled white vinegar
1 cup rice vinegar (available at specialty foods shops, Asian markets, and many supermarkets)
2 3/4 cups water
2/3 cup sugar
8 slices of peeled fresh gingerroot, each the size of a quarter, crushed lightly with the flat side of a knife
2 garlic cloves, crushed lightly
1 tablespoon dill seeds
1 tablespoon celery seeds
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon Dijon-style mustard
8 black peppercorns
4 carrots, cut into 3 1/2-by 1/3-inch sticks
2 turnips (about 3/4 pound), peeled and cut into 3 1/2 by 1/3-inch sticks
2 red bell peppers, cut into 3 1/2-by 1/3-inch strips

Steps:

In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.